Thick Cut Air Fried Pork Chops

Dressed to impress, juicy pork chops ready to serve in 30 minutes.
This goes well with asparagus & cucumber salad and creamy Instant Pot mac & cheese.

I use an older model of this air fryer, but this is the newer version I recommend — it cooks faster, crisps better, and has the same reliability I love. You can check it out here.

All nutrition facts are AI generated and approximate.

Ingredients

• 2 (1" thick) bone-in pork chops
• 4 Tbs prepared mustard
• 1 tsp smoked paprika
• 1 tsp sage
• 1 tsp onion powder
• 1 ½ tsp salt
• 1 tsp pepper
• 2 Tbs olive oil
• 2 Tbs butter

Directions

1. In a small bowl, mix spices and olive oil.
2. Brush the mustard on both sides of each chop and place in a gallon-sized bag.
3. Add spice mix to the bag and shake until chops are thoroughly coated. (You might have to kind of smush them around too.)
4. Preheat air fryer to 400°F.
5. Air fry for 12–14 minutes.
6. After 6 minutes, flip the chops and add 1 Tbs butter on each one.
7. Let finish cooking until internal temperature reaches 145°F.
8. Let rest 3 minutes. It is ready to serve.

Notes

• Cook to temperature: Pull the chops at 145°F and rest 3 minutes for juicy results.
• Mustard is the glue: Brushing on prepared mustard helps the spice rub cling to every side.
• Butter at the flip: Adding butter when you turn the chops at 6 minutes browns and enriches the surface.
• Bone-in stays juicy: These thick, bone-in chops hold moisture well; adjust the time slightly for thinner cuts.
• Don’t crowd: Leave space in the basket so air can circulate around each chop.

Why This Works

• Air-fryer convection: Circulating hot air browns the outside quickly while the inside stays juicy.
• Mustard binder: It coats the meat so the seasoning sticks and a flavorful crust can form.
• Butter finish: Melting butter over the chops mid-cook bastes them and deepens the browning.
• Resting the meat: A short rest lets the juices settle so they don’t run out when you cut in.